| 1. | Using fork, prick pork 10 to 12 times on each side. Place pork in large plastic zipper-lock bag. Combine sugar, soy, hoisin, sherry, pepper, five-spice powder, ginger, and garlic, measuring directly into bag with pork. Press out as much air as possible, and mash together to combine marinade ingredients as thoroughly as possible; seal bag. Refrigerate overnight. |
| 2. | To cook: place pork and all marinade in pressure cooker, and bring to high pressure according to cooker's directions. |
| 3. | Cook over medium heat for 40 minutes, adjusting heat to maintain high pressure. At the end of cooking time, remove from heat and allow pressure to release naturally. |
| 4. | Open lid away from you, safely allowing steam to escape. |
| 5. | Remove meat from cooker and set aside. Strain cooking liquid and remove fat, either by a gravy separator, or chilling until fat separates from broth. |
| 6. | Return de-fatted cooking liquid to pot and boil, over high heat, until reduced to about 2 cups, approximately 20 minutes. Add ketchup, honey and sesame oil and continue to reduce until sauce is thick and sticky and measures about 2 cups again - another 10 minutes. |
| 7. | Turn on broiler and place oven rack on upper-middle rack. Spread cooked pork on foil-lined sheet pan, being careful to keep the meat intact. Brush meat with 1/2 the sauce and broil until deeply brown and sticky, and starting to crisp at the edges, 5-10 minutes. With tongs, turn the meat, brush with remaining sauce, and continue to broil until the second side is deeply brown and slightly crispy. |
| 8. | Let rest 10 minutes, then serve in strips or chunks. |